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    Home / gluten-free

    Rhubarb Recipes (gluten-free & vegan options)

    Published Apr 27, 2021

    Jump to Recipe Print Recipe

    Rhubarb recipes that go beyond strawberry rhubarb pie. Wondering what to do with rhubarb? These unique rhubarb recipes from 12 years of TBG are for the true “rhu-ficionados” among us. There's cake, pie, galettes, tarts, bars, cocktails, popsicles, and more. With gluten-free and vegan options.

    Rhubarb recipe for crisp topped with ice cream

    Rhubarb, with its pretty-in-pink stalks and springy flavors of berries and flowers, can never come too soon after a cold, dark winter. It's one of the first "fruits" to emerge as citrus season fades but berries have yet to arrive. 

    I don't remember tasting rhubarb until I moved from the LA area up to Northern California for college. There I immediately fell in love with its tart, floral flavor. Luckily for me, I also fell in love with a guy whose mom grows an abundance of rhubarb in her garden!

    Thanks to this bounty, I've made loads and loads of rhubarb recipes over the years, which I had fun compiling here. There are easy rhubarb recipes that use wheat flour; gluten-free rhubarb recipes that use all the flours (or no flour); and there are even some dairy-free, egg-free, and vegan rhubarb recipes. Most are rhubarb desserts, plus a rhubarb cocktail and savory-sweet rhubarb chutney. 

    Please let me know if you give any of them a try! But first...

    rhubarb being cut on a board with strawberries and maple syrup on marble surface

    All About Rhubarb

    Is rhubarb a fruit or vegetable?

    Sometimes called "pie plant," rhubarb isn't a fruit, but a vegetable in the same family as the plant that produces buckwheat. The fleshy stalks are deliciously edible, but the leaves are toxic, so be sure to trim them all away.

    Though technically a vegetable, rhubarb is primarily used as a fruit in the West, where it adds its unmistakeable flavor to rhubarb desserts. It's commonly paired with strawberries, and when you try them together you'll understand why. Strawberries add color and sweetness, while rhubarb adds body and depth. The two are a match made in heaven. 

    What does rhubarb taste like?

    Rhubarb tastes deliciously tart, with notes of rose, red berries, and citrus. Sweeteners bring out its beguiling flavors, turning it into a dessert-worthy ingredient. 

    Forced vs. Field Rhubarb

    In cooler climates such as the UK, forced rhubarb is commonly grown in dark hothouses. Stalks can grow quickly in these conditions – up to four inches per day! – and are harvested by candlelight. With no light for the leaves to photosynthesize, the leaves stay small and pale yellow. These stalks are bright magenta all the way through.

    In warmer climates like coastal California, field rhubarb can grow outdoors much of the year, though it's happiest in the spring and fall during mild weather. Field rhubarb comes in varieties that range in hue from green to bright red and everywhere in between. In California, I've only ever found red stalks tinged with green. When cooked, the color can look drab, which is why I often use only the lower reddest parts of the stalks. I'll sometimes add red-hued ingredients such as beet or hibiscus powder or blood orange juice as well. A handful of red berries (fresh or frozen) will add color and flavor too.

    Where to Buy Rhubarb

    • Look for fresh rhubarb at farmers markets and well-stocked grocers from February through July. In California, I most often see it in stores from April through June. 
    • Look for frozen rhubarb at grocery stores alongside other frozen fruit. Frozen rhubarb can be used interchangeably in most recipes. No need to defrost it first, but you may need to extend the baking time a bit. 

    How to Store Rhubarb

    Rhubarb stalks keep well for a week or two in the refrigerator. I prefer to store them in a plastic bag in the crisper drawer.

    rhubarb being prepped for dessert on a wood board

    Preparing Rhubarb for Recipes

    1. There's usually no need to peel rhubarb, unless the stalks are massive and the skin is tough to cut through.
    2. Trim away all leaves and discard; these are toxic in high enough quantities. 
    3. Trim away any ragged ends from the root side of the stalk. 
    4. Cut per the recipe instructions: slice crosswise or on the diagonal, dice, or cut into long strips or batons. 
    5. While most rhubarb is cooked before using (poached, baked, or simmered into a compote), rhubarb *can* be eaten raw. I've had it pickled in salads!

    How to Freeze Rhubarb

    1. After you've trimmed the stalks, cut them crosswise or diagonally into 1-inch lengths. 
    2. Spread on a small rimmed baking sheet lined with parchment paper until firm, 30 - 60 minutes.
    3. Once frozen, transfer to airtight containers or freezer bags and freeze for up to 3 months. 

    My Favorite Flavor Pairings for Rhubarb Desserts

    • berries (strawberries, raspberries, blueberries)
    • stone fruit (cherries, peaches, plums)
    • citrus fruits (lemon, orange, tangerine, kumquats)
    • apples
    • vanilla
    • ginger (especially fresh), cinnamon, nutmeg, cardamom
    • hibiscus, rose, orange blossom
    • oats, whole grains, nuts
    • brown sugar, honey, maple syrup
    • yogurt, sour cream, crème fraiche, goat cheese
    • coconut

    Strawberry Rhubarb Galettes on a baking sheet

    Easy Rhubarb Recipes & Rhubarb Desserts

    These simple rhubarb recipes are easy on prep but big on flavor. 

    Strawberry Rhubarb Chia Jam

    This four-ingredient strawberry rhubarb jam gets sweetness from maple syrup and a soft set from chia seed, no canning required. Spread it on toast or biscuits, swirl it into yogurt, or spoon it over crepes or pancakes.

    strawberry rhubarb jam on rustic toast with butter

    Apple Rhubarb Crisp (GF & vegan options)

    This maple-sweetened apple rhubarb crisp gets sweet-tart flavor from pink rhubarb, a bit of zip from fresh ginger, and oat-flecked cobbles of salty streusel.

    apple rhubarb dessert with crisp topping and ice cream in a white bowl

    Rhubarb Coffee Cake

    Rhubarb Coffee Cake is one of my oldest (as you can see from the photo!) and most made-recipes. This version uses wheat flour. If you're looking for a GF option, try the rhubarb variation of this gluten-free coffee cake that tastes equally delicious. You might also like this rhubarb buckle recipe; similar to coffee cake but with a higher rhubarb ratio. 

    close up of Rhubarb Coffee Cake slice

    Brown Butter Rhubarb Tart

    This rhubarb dessert may sound fancy, but it's actually super simple to make thanks to a press-in crust and buttery filling. The hardest part is browning the butter... and trying not to eat it all yourself! Make it gluten-free by using my GF tart crust and swapping sweet rice flour and rum or brandy in the filling.

    Are rhubarb bars more your speed? Try these brown butter rhubarb bars or rhubarb crumb bars instead. 

    rhubarb tart being sprinkled with powdered sugar

    Strawberry Rhubarb Cobbler with Ginger Oat Scones

    For a twist on strawberry rhubarb cobbler, try this version. It gets a kick from bourbon and is topped with thick ginger-oat biscuits to sop up the juices. 

    For dairy- and grain-free biscuits, try this paleo cobbler recipe. 

    strawberry rhubarb cobbler in a bowl with melty ice cream

    Raspberry Plum Rhubarb Crisp

    When you've had your fill of strawberries and rhubarb, try this fruit-filled crisp with cardamom-scented streusel instead. A unique rhubarb recipe for the true rhu-ficionado. 

    rhubarb crisp in a dish

    Apple Rhubarb Pandowdy

    If you're craving pie but prefer a simpler version, try this apple rhubarb pandowdy. Apples and rhubarb topped with pie crust cut-outs bake in a skillet for a deceptively simple rhubarb dessert. Make it GF by using my gluten-free pie crust recipe or paleo pie crust recipe. 

    rhubarb pandowdy recipe in a skillet

    Rhubarb Chutney

    Get to know the savory side of rhubarb with this rhubarb chutney. Kissed with ginger, garlic, honey, onion, and white wine, this sweet-tart chutney tastes divine with goat cheese and crostini for an eye-opening starter. 

    rhubarb chutney on baguette

    Gluten-Free Rhubarb Recipes

    No gluten? No problem! These GF rhubarb recipes will satisfy everyone's dessert cravings. 

    Gluten-Free Rhubarb Cake

    This pretty little cake gets a flavor boost from almond flour, lemon, and olive oil. A light, springy, and not-too-sweet cake for snacktime or anytime!

    Prefer GF rhubarb coffee cake? Try the rhubarb variation in this GF coffee cake recipe. 

    rhubarb cake on a crackled plate topped with whipped cream

    Gluten-Free Strawberry Rhubarb Galettes

    Elevated with a splash of rosewater and vanilla bean, all wrapped in a gloriously flaky GF crust.

    Or you might like these rhubarb goat cheese galettes, which get a cheesecake vibe from sweetened chèvre filling. 

    strawberry rhubarb galette topped with melty ice cream with a few bites taken out

    Apple Rhubarb Cobbler

    Maple-sweetened fruit crowned with tender, gluten-free, whole-grain biscuits treads the line between nourishing and decadent. Top with scoops of maple ice cream if you like. 

    apple rhubarb cobbler being scooped out of a white enamel pan

    Rustic Rhubarb Tart

    This GF rhubarb treat tastes like a fancy French pastry but it's easier than pie. Just roll out the crust, slather with almond frangipane, and top with strips of rhubarb. Finish slices with a drizzle of honey. 

    drizzling honey over a rhubarb tart

    Rhubarb Popsicles

    These frosty ice pops combine layers of creamy yogurt with silky rhubarb compote for a delightfully cold rhubarb dessert. 

    layered rhubarb yogurt popsicles on ice

    Gluten-Free Strawberry Rhubarb Crumble

    This topping has a secret ingredient that gives it a crispy, chewy, sturdy texture akin to oatmeal cookies. Top it with fresh ginger ice cream if you want to get extra fancy!

    gluten free strawberry rhubarb crumble baked in a white dish

    Strawberry Raspberry Rhubarb Pie

    Get this version of the classic in my gluten-free cookbook Alternative Baker, where it graces the cover! You'll also find recipes for gluten-free strawberry rhubarb cobbler and GF rhubarb roulade cake, plus 100+ baking recipes for gluten-free desserts made with flavorful flours and fresh produce. 

    berry rhubarb pie slice on a metal plate topped with melty ice cream

    Vegan Rhubarb Recipes

    Sneakily plant-based versions of rhubarb goodness. 

    Gluten-Free Rhubarb Crisp (vegan option)

    This rhubarb crisp can easily go vegan by using a good-quality plant butter. Top bowls of tender rhubarb and crunchy streusel with your favorite vanilla ice cream (dairy or plant-based). See recipe below!

    Rhubarb Crisp in a bowl topped with melty ice cream

    PBJ Chia Pudding Cups with Strawberry Rhubarb Jam 

    Tahini chia pudding tastes like PBJ when layered with strawberry rhubarb chia jam in these lusciously nourishing cups. 

    layered chia pudding cup topped with granola bar

    Hibiscus Poached Rhubarb & Haupia Pudding

    For a sublime vegan rhubarb dessert, whip up this vibrant hibiscus-poached rhubarb to top vanilla coconut pudding. Hibiscus brightens both the color and flavor of the rhubarb, all offset by creamy coconut custard. 

    poached rhubarb over custard in a glass jar

    Honey Rhubarb Cocktails

    It's happy hour somewhere, so whip up a batch of these sweet-tart rhubarb cocktails. Inspired by the Bee's Knees cocktail, this combines honey rhubarb syrup with fresh ginger and gin for a kicky cocktail. 

    rhubarb cocktails and syrup on a silver tray

    What are you favorite ways to use rhubarb? Let me know in the comments below! 

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make one of these rhubarb dessert recipes, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    Vegan & Gluten Free Rhubarb Crisp
    5 from 3 votes

    Rhubarb Recipe: Rhubarb Crisp (GF & Vegan)

    Print Recipe Pin Recipe
    The perfect way to use a surplus of rhubarb! This rhubarb crisp recipe combines tangy rhubarb laced with vanilla and lemon with a salty-sweet streusel topping. Gluten-free and vegan options! If gluten isn't an issue, use all-purpose flour in place of the oat flour and tapioca flour.
    Alanna Taylor-Tobin
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total: 1 hour 20 minutes
    Servings: 6 servings

    Ingredients

    Rhubarb:

    • 5 cups (600 g) rhubarb, leaves trimmed away, cut into 1-inch pieces on the diagonal
    • zest and juice of ½ large lemon
    • 1/2 cup (100 g) organic granulated sugar
    • 2 tablespoons (15 g) cornstarch or tapioca flour
    • 1 teaspoon vanilla paste or extract

    Topping:

    • 1/2 cup (55 g) almond flour
    • 1/2 cup (50 g) GF old-fashioned rolled oats
    • 1/2 cup (55 g) sliced almonds
    • ¼ cup (25 g) oat flour
    • 1 ½ tablespoons (11 g) tapioca flour
    • 1/2 cup (110 g) packed organic light brown sugar
    • ½ teaspoon ground cardamom (or cinnamon)
    • ¼ - ½ teaspoon fine sea salt (I like my streusel salty with ½ teaspoon, but use the smaller amount if you prefer!)
    • 5 tablespoons (70 g) unsalted dairy or vegan butter (such as Miyoko’s), melted
    • Dairy or non-dairy vanilla ice cream, for serving
    • Dried rose petals for decoration (optional)

    Instructions

    • Position a rack in the center of the oven and preheat to 350ºF.
    • In a large bowl, toss the rhubarb with the lemon zest and juice, sugar, cornstarch, and vanilla. Scrape the mixture into a 9- or 10-inch round baking dish, pie plate, or ovenproof skillet. Place the baking dish on a rimmed baking sheet to catch any drips, and bake until the rhubarb starts to bubble, 25-30 minutes. Gently stir the rhubarb to redistribute.
    • To make the topping, combine the almond flour, oats, almonds, oat flour, tapioca flour, brown sugar, cardamom, and salt in a medium bowl (you can reuse the rhubarb bowl if you scraped it clean enough). Stir in the melted butter until the mixture forms large clumps.
    • When the rhubarb has baked, sprinkle the topping over the fruit. Return to the oven and bake until deep golden and bubbling furiously, about 25-35 more minutes. Let cool for a few minutes or to room temperature. Scoop into bowls and serve with ice cream and a sprinkle of rose petals if you like.
    • The crisp is best when freshly baked, but leftovers keep, covered and chilled, for up to 3 days. Enjoy cold or warm.

    Notes

    Don’t skip the ice cream: that space where melty ice cream meets warm compote and buttery streusel is pure bliss.
    If your rhubarb is on the less-pink side, you can boost the color by adding any of the following: ½ - 1 teaspoon beet or hibiscus powder, the juice from a blood orange, or a handful of strawberries or raspberries.
    Nutritional values are based on one of six servings.

    Nutrition

    Calories: 428kcalCarbohydrates: 57gProtein: 7gFat: 21gSaturated Fat: 7gCholesterol: 25mgSodium: 191mgPotassium: 457mgFiber: 6gSugar: 37gVitamin A: 395IUVitamin C: 12.9mgCalcium: 165mgIron: 1.7mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    rhubarb recipe round-up image for pinterest with text

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

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    Cherry recipe du jour because #cherryseason: roast Cherry recipe du jour because #cherryseason: roasted cherry ice cream sandwiches with GF double chocolate buckwheat cookies 😋

Here fresh cherries are roasted in sugar and bourbon, pitted and chopped, and mixed with more bourbon. This process releases water and condenses flavor, making a chunky compote that stays soft when frozen into a vanilla ice cream base. 

When sandwiched between these super-chocolatey cookies, the effect is downright addictive. And just the thing for the warm weather we’re currently having in California!☀️

Bojon appétit! 

https://bojongourmet.com/roasted-cherry-ice-cream-sandwiches-with-salted-double-chocolate-buckwheat-cookies-gluten-free/

#chocolatelovers #icecream #icecreamsandwich
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This GF cherry pie combines my fave flaky GF pie crust with fresh sweet cherries kissed with GF whiskey and spices. Sublime served warm with a scoop of ice cream on top! 

https://bojongourmet.com/spiced-bourbon-cherry-pie-gluten-free/

#cherrypie #glutenfreepie #cherryseason🍒 #gfbaking
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This French baked custard studded with juicy cherries infused with brandy or whiskey sits somewhere between a dutch baby and a pudding cake. Fresh cherries meet vanilla scented almond flour batter in this easy peasy summer dessert. Bliss!

For dairy-free, replace the milk and cream with full-fat coconut milk and use vegan butter. 

Bojon appétit! 🍒

#clafoutis #cherryseason #f52farmstand #howisummer #glutenfreebaking 

https://bojongourmet.com/gluten-free-cherry-clafoutis/
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Up first: tart cherry Eton mess with poppyseed almond meringues

These lightly caramelized meringues have a delightful crunch against tangy whipped yogurt and tart cherry compote. Pretty much my dream dessert right here! 

Use sweet cherries if sour cherries aren’t available. Use rich coconut yogurt instead of dairy to make this DF. 

#cherryseason🍒 #glutenfreedessert #f52farmstand #sourcherries 

https://bojongourmet.com/tart-cherry-eton-mess-poppy-seed-almond-meringues/
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*sponsored

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Whip up a batch in under an hour to feel like you just stepped into a posh Parisian patisserie.

Recipe linked @the_bojon_gourmet 
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At the start of the pandemic, Jay and I started going hiking and forest bathing every week. We always pack lots of snacks and take plenty of time to immerse ourselves in our surroundings. We often spend hours sitting on a blanket, watching the birds and lizards, the way the light plays off of the water, listening to the sound of the breeze and birdsong. I guess it’s actually closer to extreme picnicking than hiking! 

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Throw some in a to-go container packed in a cooler and you’ll have a nourishing meal anywhere you like. 

Enjoy this beautiful planet! 🌏🌲🍃

Recipe linked @the_bojon_gourmet 

https://bojongourmet.com/green-goddess-potato-salad-updated/

#greengoddess #picnicdate #potatosalad #f52farmstand #vegetarianrecipes

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